EASY CHOLE MASALA: PERFECT CHICKPEA CURRY (RESTAURANT STYLE)! Vegan, Gluten-free
Spice up your get-togethers with this exotic Gluten-free, Vegan Chole Masala recipe! This easy recipe creates flavorfully tender chickpeas cooked in instant pot and simmered in a rich, spicy gravy that give this dish the exclusive restaurant style look and taste in a fraction of time!
Equipment
- 1 Instant Pot or Pressure Cooker
- 1 Blender
- 1 Heavy bottomed pan
Ingredients
Pressure Cooking Chickpeas
- 1⅔ cup Dry Chickpeas
- 1 Star Anise
- 2-3 Cloves
- 1 tsp Amla Powder
- ½ tsp Salt
Gravy
- 1 medium Finely Chopped Onion
- 3-4 Green Chillies
- 1 inch Ginger
- 3-4 Garlic Cloves
- 4 medium Tomatoes
- ¼ tsp Turmeric Powder
- ½ tbsp Coriander Powder
- 1 tsp Cumin Powder
- ¾ tsp Red Chilli Powder
- 1 tbsp Tomato Ketchup
- 1 tsp Salt to taste
- ½ tbsp Spice Mix
- 1 tbsp Oil
Instructions
Preparation
- Thoroughly rinse the dry chickpeas in cold water and soak in about 4 times water (the water level is about 4 inches above the level of chickpeas). Cover the dish and let it soak for at least 6 hours or overnight.
- If you're using canned chickpeas, make sure to get rid of the solution as it contains salt and rinse the chickpeas with cold water.
- Finely chop the onion and set aside. You can use a knife or an onion chopper.
- Blend together green chillies, ginger, garlic and tomatoes into a paste.
Pressure Cooking the Chickpeas
- In an instant pot or pressure cooker, add the drained soaked chickpeas, star anise and a few cloves, salt and amla powder. Add enough water to have at least 2 inches above the level of chickpeas.
- Close the lid and pressure cook* for 15-16 minutes. *For instant pot, choose the High setting.
- If you're using a pressure cooker, after 2-3 whistles, reduce the flame to medium-low and cook for 20-25 minutes.
Making the Gravy
- In a heavy bottomed pan on medium high heat, add oil. Add finely chopped onion and some salt. Cover and cook on medium heat for 2-3 minutes or until the onions turn soft.
- Once the onions turn soft, add in the paste with tomatoes, ginger, garlic and green chillies. Cover and cook for at least 4-5 minutes or until the tomatoes are cooked and the mixture starts leaving oil.
- Add in the dry spices, turmeric powder, coriander powder, cumin powder, spice mix and some salt (keep in mind, we added salt while boiling the chickpeas and also while cooking the onions).
- Saute for 2-3 minutes, then add in the cooked chickpeas without the water and mix well. Keep the water to be added later.
- Cover and cook for 3-4 minutes, then add water from the pressure cooked chickpeas for the desired consistency. Let it simmer for 10 minutes.
- Serve hot granished with sliced onions, chopped cilantro and some lemon juice paired with hot plan rice, jeera rice and enjoy with your friends and family!